Gravlax in Spaghettini

First and foremost, I would like to share that today is my birthday! 🙂 I am turning 31 today, and the date of writing this, which is about a week beforehand, I still have no idea what I will be doing to celebrate. Sure, meet up with friends, have a good meal with family, video chat with the boy. But I am now in the mood to have something nice and cuddly going on. Not a grand party of some sorts. But just literally a lot of hanging out with my loves. 🙂 Let’s see what happens. I am sure it will involve some sort of food and I will end up blogging about it too 😛

Looks really good for me :)
Looks really good for me 🙂

I have made a batch of gravlax a few months ago and I found it surprising that I am unable to finish off the rest of the salmon. Usually I will be eating a few slices every meal. Or perhaps several slices for a complete meal. But now.. I couldn’t. So I still had about 200 grams of unsliced frozen salmon in the freezer, just waiting to be experimented with.

After cooking the oysters with pasta a couple of days ago, I realized that I can literally put anything I really want in the pasta. I decided to make use of the cured salmon, and amp up the health factor by adding tomatoes, leeks, and olives in the mix too. Then there’s the requisite garlic and cheese.

First, I put some water for a boil for my pasta. This was about 3 cups, which produced 1/2 cup of cooked pasta. I usually just grab and guesstimate how much pasta I need. Some other people will always end up eating em anyway.

While this was coming to a boil, I prepared 3 tomatoes by dicing them, 1 onion leek by slicing, a couple of garlic cloves by simply smashing and peeling, squeezing a few green olives, and slicing about 100 grams of gravlax.

It all came together pretty quickly after. I dumped the spaghettini in the salted boiling water, and halfway through cooking, I started my other pan. I put olive oil, leeks, and garlic, and let everything soften. I then added the tomatoes, olives, and the gravlax. Note that gravlax doesn’t need to be cooked through, but some people prefer it like that, so it’s all up to taste. I then added the pasta then since it’s cooked by this point, along with a bit of the boiling water. Taste. I added a bit of salt, and let the water dry up mostly. I then added a few grates of cheese, then placed it on a plate. I added more cheese, and a lot of black pepper.

Do you see in the picture how much freshly ground black pepper is in there? I have fallen in love with black pepper in my pasta. I put so much on it that I will be looking at pasta recipes with the black pepper as the main ingredient of the dish 🙂

This dish turned out brilliantly. And I am beginning to see how the pasta is the Italian version of fried rice where you get to dump everything in. It’s really good. I am thinking of permanently keeping spaghettini in my cupboard for personal use 🙂


Gravlax in Spaghettini Recipe

1/2 cup cooked pasta
3 cloves garlic, smashed and peeled
3 tomatoes, diced
1 leek, sliced
4 olives, smushed up between your fingers
100 grams of gravlax
cheese, I used edam
chili flakes, optional

Saute the garlic and leeks in a bit of olive oil. Once softened, add in the tomatoes and olives. When it is warmed through, add the gravlax, as well as the pasta. Taste and adjust seasoning as needed. You may use more cheese in place of salt too. Toss through and serve with cracked black pepper. 🙂


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